Units Scale

1 Tbsp. saffron
1/2 cup water, to soak saffron
1/2 cup ambemohar short grain rice
5 cups water
1/4 cup cornstarch
1/2 cup sugar
scant 1/2 cup orange blossom honey (TFD change, original was sugar)
2 1/2 Tbsp. rosewater
4 Tbsp. raisins
***
Garnish:
1 tsp. per individual serving of mad honey - NO MORE! (TFD change - easily omitted)
4 Tbsp. pistachios, ground to a powder
A few sprigs marjoram

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Soak saffron in ½ cup water and wait for 15 minutes to let it give up its color to the water.
Wash rice very well to remove its starch.
Boil rice in 2 cups of water until slightly tender.
Strain out the saffron threads and pour the yellow water into the boiling rice.
Mix cornstarch with 3 cups of water.
Add in orange blossom honey and rosewater. Combine it with boiling rice.
Let it simmer until it reaches the consistency of pudding. Stir occasionally. Add raisins as it achieves pudding consistency.
Pour it into small cups while it’s hot and let the cups chill in the refrigerator until cold before serving.
Garnish each cup with marjoram leaves, NO MORE than 1 tsp. mad honey per individual cup and pistachio powder.